Sadly not terribly photogenic, so there’s no piccie, but was it quick, easy and delicious.
- 4 skinless chicken breast fillets
- 1 tablespoon extra virgin olive oil
- 1/3 cup balsamic vinegar
- 1/2 cup chicken broth
- 2 garlic cloves, crushed
- 1 tablespoon butter
- 1/4 cup flour
- salt and pepper
Pound chicken breasts to about 1/4-inch thickness. Dredge in flour seasoned with salt and pepper. Heat the oil in a large frying pan. Cook the chicken until nicely browned and cooked through. Remove chicken to a platter and keep warm. Add vinegar, broth and garlic to the frying pan and cook over a medium-high heat for about 5 to 10 minutes until the sauce is reduced. Stir in the butter to finish. Spoon the sauce over the chicken.